Mini Cupcakes Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Place 24 mini paper liners in two standard mini muffin pans (12-cavity each) or one 24-cavity mini pan. If not using liners, lightly grease pan cavities.

Combine dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly distributed.

Cream butter and sugar

In a large bowl (or bowl of stand mixer fitted with paddle) beat 1/2 cup softened unsalted butter on medium speed for 30–45 seconds until slightly lighter. Add 1 cup granulated sugar (from dry mixture) if not already combined; if using the whisked dry mix with sugar included, add nothing further. Continue creaming 1–2 minutes until smooth and fluffy.

Add eggs and vanilla

Add eggs, one at a time, beating briefly after each until incorporated. Add 2 teaspoons vanilla extract and beat to combine, scraping the bowl once.

Alternate dry ingredients and milk

With mixer on low speed, add the dry flour mixture in three additions, alternating with 1/2 cup whole milk: begin with one third of the dry mix, then half of the milk, then dry, then remaining milk, then remaining dry. Mix just until combined after each addition; do not overmix. Batter should be slightly thick but spoonable.

Portion into pan

Using a teaspoon or small cookie scoop, portion batter into prepared mini liners, filling each about 2/3 full (approximately 1 to 1 1/2 teaspoons batter per cavity). This should yield about 24 mini cupcakes.

Bake

Bake in the preheated oven for 10–13 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.

Cool

Remove pans from oven and let cool on a wire rack for 5 minutes. Remove mini cupcakes from pan and transfer to the wire rack to cool completely (about 30–40 minutes) before frosting.

Beat butter

In a clean bowl, beat 1/2 cup softened unsalted butter on medium speed until smooth and creamy, about 1 minute.

Add powdered sugar and flavor

Gradually add 2 cups powdered sugar, about 1/2 cup at a time, beating on low speed after each addition to avoid a powder cloud. Once incorporated, add 1 teaspoon vanilla extract and 1/8 teaspoon salt.

Adjust texture

Add 1 tablespoon heavy cream (or milk) and increase mixer speed to medium-high. Beat for 1–2 minutes until frosting is light and fluffy. If frosting is too thick, add 1/2 teaspoon more cream at a time until spreadable. If too thin, add a little more powdered sugar.

Prepare for piping

Transfer frosting to a piping bag fitted with a small star or round tip, or use a small offset spatula. For mini cupcakes, a small tip or simple drop of frosting looks best.

Frost cooled cupcakes

Once cupcakes are completely cool, pipe or spread about 1 to 1.5 teaspoons of buttercream onto each mini cupcake. Smooth or swirl as desired.

Decorate each frosted mini cupcake with sprinkles or desired toppings (about 1/4 cup total).

Store finished mini cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. If refrigerated, bring to room temperature 20–30 minutes before serving for best texture.

Makes approximately 24 mini cupcakes. Serve within 2–3 days for best flavor.